Make this simple, refreshing marinated white bean salad using cannellini beans and a bright lemon herb vinaigrette. It is perfect for meal prep or as a healthy side dish.
Author:Claire
Prep Time:15 min
Cook Time:0 min
Total Time:75 min
Yield:4 servings 1x
Category:Side Dish
Method:No Cook
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
Scale
2 (15-ounce) cans cannellini beans, rinsed and drained
1/2 cup finely chopped red onion
1/2 cup chopped celery
1/4 cup chopped fresh parsley
1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup crumbled feta cheese (optional)
Instructions
Place the rinsed and drained white beans in a medium bowl.
In a separate small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper until well combined to make the Italian bean salad dressing.
Add the chopped red onion, celery, and fresh parsley to the bowl with the beans.
Pour the vinaigrette over the bean mixture. Gently toss everything together until the beans and vegetables are evenly coated.
Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, to allow the beans to absorb the marinade flavor. This step is key for a great marinated bean salad.
Before serving your cold bean salad, gently stir in the crumbled feta cheese, if using.
Serve chilled or at room temperature as a potluck side dish or light lunch.
Notes
For best flavor, let this simple white bean recipe marinate for several hours or overnight in the refrigerator.
You can substitute cannellini beans with Great Northern or navy beans for a similar texture.
This recipe is naturally vegetarian and easily made vegan by omitting the feta cheese.